I have to toot my own horn on this recipe because it knocked the socks off of not only my entire family, but off of myself as well. It is hearty, rich, and DELICIOUS! As many of you know, I am currently writing two cooking memoirs: one about my time as a stay at home dad, and one about my lifelong journey towards health/wellness. I have been reserving my signature dishes for these books, and had I not been directly asked to develop this recipe, I would have reserved it for the health and wellness book. It was THAT good. You should try this recipe out, but don't tell anyone that it is "healthier." Enjoy watching their reactions when you tell them what's in it!
Ingredients:
- 1 lb protein enriched pasta (the angel hair worked perfect)
- 2 T extra virgin olive oil
- 2 T corn starch
- 1 C skim milk
- 3/4 C nonfat Greek yogurt
- 1/4 C Parmesan cheese
- 1 T "I'm shocked this low fat product contains no butter" (I can't list it by brand name, but you know what I mean)
- 1 T garlic powder
- 1-2 pinches of nutmeg (this is needed to balance the tartness of the yogurt)
- salt and pepper to taste
- Bring 4 quarts of water to a rolling boil in a large sauce pot.
- Add a liberal amount of salt and pasta.
- Cook pasta according to brand.
- In a large saute pan over medium high heat, combine corn starch and olive oil with a whisk,
- Slowly whisk in milk and reduce heat to low.
- Add 3-4 T of the heated mixture to the yogurt and stir to temper it (this will prevent the yogurt from curdling).
- Whisk in tempered yogurt, and add remaining ingredients.
- Drain pasta and add to sauce, ensuring to mix well.
- Garnish with parley and fresh basil leaves.
- Watch your family/friends literally freak out when you tell them this is a healthier version. Everyone was floored when I told them what was in it, and my kids licked the plate!!
PASTA SHEETS/CREPES
In a large mixing bowl, combine 3 large eggs, 1 C all purpose flour, and 1 1/2 C water (you may need more water as water type—hard/soft—will make a difference in the texture). Mix until well combined and the consistency of slightly runny pancake batter.
On low heat (3-4 for an electric stove, just above low for gas), heat a medium fry pan coated with cooking spray. Place 3/4 of a standard soup ladle full of the mix in the pan and tilt and swirl to evenly coat. Cook for one minute until the surface becomes dry. Using a small rubber spatula, go around the edges of the pan until the crepe "lifts." Gently lift the crepe and flip to cook the other side. You will only need about 30 seconds to complete the cooking process. Spray the pan generously with cooking spray before making each crepe. See demonstration link below.
FILLING
Place 2 large skinless boneless chicken breasts with 2 C chicken stock in a slow cooker. Add 2 T fresh lemon juice, a liberal amount of salt, and a dash of black pepper. Cook on high for at least four hours, or until the chicken easily shreds with a fork. This can be done a day in advance.
Place one piece of prosciutto and one slice of Lorraine Swiss cheese on a crepe and layer with 2 T shredded chicken, 2 T fresh baby spinach and a 1/2" wide strip of roasted red bell pepper. Gently lift the side of the crepe facing you and tuck tightly into the other side of the filling, being careful to keep the filling in as you roll into a tube. Spray a glass baking dish with cooking spray and line up the cannelloni making sure to not overlap.
In a medium sauce pan over medium high heat, melt 2 T butter and 2 T flour until combined. Stir constantly using a wire whisk and slowly add 1 C chicken stock and 1 C half and half. Bring the sauce up to a hot temperature, making sure not to boil. Reduce heat to low and simmer for 10 minutes, stirring occasionally. Add 1 C Parmesan cheese and salt and pepper to taste. Ladle sauce over the cannelloni and cover with aluminum foil. Place in a 350 degree oven for 30 minutes. Let sit for at least ten minutes before serving.
Serving suggestion: Cut the cannelloni diagonally and stack atop some of the drizzled Parmesan sauce. This dish is sure to please even the most finicky eater (and is a great way to sneak some veggies into your kid's diet).
Click Here For Crepe Demonstration
